Who know's how to make Creme Brulee without using heavy cream???????

Hey, need these answers fast, please help!? I need a recipe for Creme Brulee without using heavy creme in the recipe. Thanks!|||Make another dessert. If you don%26#039;t use the heavy cream in Creme Brulee, it won%26#039;t be worth eating.|||I N G R E D I E N T S


1/2 cup fat-free milk


1 tablespoon cornstarch


12 ounces canned evaporated fat-free milk


1/2 cup sugar


3/4 cup fat-free half %26amp; half


4 egg yolks


1 tablespoon vanilla extract


1 tablespoon brandy


3 tablespoons sugar, for topping





I N S T R U C T I O N S


Preheat oven to 350 degrees.





Place six 1 cup ramekins or custard cups in two large pans.





In a medium heavy saucepan, combine fat-free milk and cornstarch. Mix until smooth. Add sugar and evaporated fat-free milk and stir until combined. Cook over medium heat, stirring occasionally, until mixture comes to a boil.





Remove from heat. In a small bowl, combine fat-free half %26amp; half with the egg yolks. Beat lightly. Add a small amount of the hot milk into the egg mixture while stirring. Pour the egg mixture into the saucepan. Add vanilla and brandy. Stir to mix.





Divide mixture into the 6 ramekins. Pour hot water into the large pans to make a water bath for the custard. Carefully place pans in oven. Bake for 30 minutes or until custard is set. Remove ramekins from water bath. Refrigerate several hours or until completely cold.





When ready to serve, sprinkle 1 - 2 teaspoons of sugar on top of each ramekin. Using a small butane-fuel torch, heat sugar until it caramelizes and turns light brown.





Note: If fat-free half %26amp; half is unavailable, substitute regular milk.





Hint: It is important to chill the custard before caramelizing the sugar on top.|||%26quot;I have had a dream. I wanted to be able to savor every bite of a Creme Brulee without guilt. It is usually classified as a sinful dessert because the traditional recipe uses lots of heavy cream. My adaptation is just as creamy and smooth but it has only a touch of fat and not many calories. It is a dream come true%26quot;








Serves 6





I N G R E D I E N T S


1/2 cup fat-free milk


1 tablespoon cornstarch


12 ounces canned evaporated fat-free milk


1/2 cup sugar


3/4 cup fat-free half %26amp; half


4 egg yolks


1 tablespoon vanilla extract


1 tablespoon brandy


3 tablespoons sugar, for topping





I N S T R U C T I O N S


Preheat oven to 350 degrees.





Place six 1 cup ramekins or custard cups in two large pans.





In a medium heavy saucepan, combine fat-free milk and cornstarch. Mix until smooth. Add sugar and evaporated fat-free milk and stir until combined. Cook over medium heat, stirring occasionally, until mixture comes to a boil.





Remove from heat. In a small bowl, combine fat-free half %26amp; half with the egg yolks. Beat lightly. Add a small amount of the hot milk into the egg mixture while stirring. Pour the egg mixture into the saucepan. Add vanilla and brandy. Stir to mix.





Divide mixture into the 6 ramekins. Pour hot water into the large pans to make a water bath for the custard. Carefully place pans in oven. Bake for 30 minutes or until custard is set. Remove ramekins from water bath. Refrigerate several hours or until completely cold.





When ready to serve, sprinkle 1 - 2 teaspoons of sugar on top of each ramekin. Using a small butane-fuel torch, heat sugar until it caramelizes and turns light brown.





Note: If fat-free half %26amp; half is unavailable, substitute regular milk.





Hint: It is important to chill the custard before caramelizing the sugar on top.|||Vanilla Creme Brulee, 2 Ways





4 cups heavy cream


1 cup granulated sugar, plus 8 teaspoons


1 vanilla bean, split and seeds scraped


8 large egg yolks


35 wafer cookies








In medium, non-reactive saucepan, combine the cream, 1/2 cup of the sugar, and the vanilla bean and seeds over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. In a small mixing bowl, whisk the egg yolks and 1/2 cup of sugar. Whisk about 2 cups of the hot cream mixture into the egg yolk mixture until smooth. Slowly pour this mixture into the hot cream mixture, whisk for 2 minutes, and remove from the heat. Strain the mixture through a fine-mesh sieve into a clean container. Preheat the oven to 300 degrees F.


Plating 1: Fill 8 (6-ounce) custard cups with equal portions of the mixture. Place the cups in a deep roasting pan or baking dish large enough to accommodate the cups without touching. Fill the roasting pan with enough water to come halfway up the sides of the cups.





Bake in the lower third of the oven until just set, about 45 minutes. Remove from the oven and remove the cups from the water. Let cool. Cover and refrigerate for at least 4 hours or overnight.





Sprinkle each cup with 1 teaspoon sugar. One at a time, using a kitchen blowtorch, approach the sugar with the torch at a low angle until the inner blue flame is 1/4-inch above the surface and move the flame in a continuous motion over the surface until the sugar has caramelized.





Or, preheat the broiler, sprinkle the sugar over the custards, and slide the dishes under the broiler. Broil until the sugar caramelizes, 1 to 2 minutes, watching carefully so the custard does not curdle or break. Remove and serve.





Before serving, sprinkle 1 teaspoon of the remaining sugar on the top of each custard.





Plating 2: Fill a shallow baking dish with the mixture. Place in a medium roasting pan and fill with enough water to come halfway up the sides of the dish.





Bake in the lower third of the oven until just set, about 45 minutes. Remove from the oven and remove the cups from the water. Let cool. Cover and refrigerate for at least 4 hours or overnight.





To serve, arrange 25 to 35 wafer cookies on a baking sheet (the amount will depend upon the amount spread onto each cookie). With a flat knife, scoop and smoothly spread the custard mixture onto each cookie.





Sprinkle the top of each lightly with sugar, and using a kitchen blowtorch, approach the sugar with the torch at a low angle until the inner blue flame is 1/4-inch above the surface and move the flame in a continuous motion over the surface until the sugar has caramelized.





Wait several minutes to cool before serving on a decorative platter as a passed dessert.


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I HAVE TRIED...... THIS BECAUSE ITS A RECIPE FROM MY MOM SHE SAID U CAN REPLACE HEAVY CREAM WIT REGULAR, I HOPE THIS WORKS FOR YOU